Strawberry Eclair Cake

Pour the remaining pudding mixture over this second layer of graham crackers.
Add another layer of sliced strawberries.
Add one more layer of graham crackers on top.
Heat the canned strawberry frosting in the microwave for 10-15 seconds to make it pourable. (Be sure to remove all of the metal seal before heating in the microwave.)
Pour the warm strawberry frosting over the top of the cake, spreading it evenly to cover the entire surface.
Cover the dish with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
When ready to serve, carefully use a sharp knife to slice 12 pieces of cake. You can garnish it with a few extra fresh strawberries if you prefer.
Notes
Make sure your milk is very cold when you begin, as this will help your mixture firm up quickly.
Try to make sure the strawberries are sliced to the same thickness, as that will make your layers much more even.
Be sure to remove all of the metal seal before heating, or it will spark in the microwave. If you prefer not to microwave in the plastic container, you can scoop the frosting into a small glass bowl, then microwave